Chef Stephanie’s dreamy cheese brûlée

Take your cheese and wine pairing up a notch with Chef Stephanie’s dreamy cheese brûlée. Perfect for those unexpected clear sky winter days and goes down a treat with our Chenin Avec Chêne.

Cheese Brûlée

• 300g healy’s cheddar
• 300g camembert /lanquedoc
• 2L Cream
• 200ml Milk
• 2 sprigs thyme
• 10 egg yolks
• Pinch salt
• Pinch pepper

1. Heat cream, milk and thyme until simmering. Take off the heat and allow the thyme infuse forabout 5 minutes.
2. Blend and strain through a sieve.
3. Mix eggs, salt and pepper and slowly add the hot milk into the egg mix, whisking between each addition.
4. Pour into prepared tins.
5. Bake in a bain marie at 150°C for 15-20 minutes or until the custard is set.
6. Caramelise the top with some thyme infused sugar before serving.

Honeycomb

• 1 ½ cup sugar
• 4 Tbsp honey
• 4 Tbsp water
• 3 tsp bicarb

1. Heat sugar, water and honey to 150°C.
2. Whisk in the bicarb.
3. Pour onto silicon mat and leave to cool.

Pear puree

1. Peel pears and cook in a simple syrup until soft.
2. Blend until smooth

To serve, make a salad with some freshly sliced pears, rocket, pecan nuts and pieces of honeycomb. Dot with the pear puree and enjoy!